Welcome

Founded in 2003, Ecole Chocolat Professional School of Chocolate Arts offers a portfolio of programs for chocolate making – mastering techniques while gaining the expertise and business knowledge you need to become a professional chocolatier or chocolate maker. Or you can opt to just become an expert in chocolate!

About our programs
Our programs are developed by our instructors with the help of industry experts. Unlike a print textbook, the program curricula are constantly updated to reflect the latest news, techniques and advances in the industry. Our instructional team are working professionals – not stuck in a laboratory – and they help to ensure the content of our programs never becomes dated or stale.

Meet our team
It's very important to us that our instructional team be working chocolate professionals as well as have the ability to connect with the student. They bring practical, real-world experience to the programs.

Frequently Asked Questions?
Our FAQs page will help you understand our programs and gain reasonable expectations of what is possible based on the knowledge and techniques you acquire with us.

Ecole Chocolat Gives Back

Ecole Chocolat belongs to a number of culinary organizations and our founder, Pam Williams, has taken a leadership roll in these organizations in order to advance culinary education, entrepreneurship and healthy food choices. With the founding of the FCIA, for example, she brought together for the first time colleagues in the fine chocolate industry segment: chocolatiers, chocolate makers and suppliers, to learn from each other and preserve sustainable fine flavor cacao and chocolate.

At Ecole Chocolat, we are proud to be members of the following organizations:

Hawaii Chocolate and Cacao Association (HCCA’s) mission is to promote the emerging chocolate and cacao industry in Hawaii. We work diligently to assure the health of our industry and provide education and information to our members and the public.

The International Chocolate Awards is an independent competition supporting companies producing fine chocolate and chocolatiers, small companies and artisans working with fine chocolate. By helping these markets to grow and develop, we also aim to support the farmers that grow fine cacao.

LDEI is the premier organization of influential professional women who are committed to the advancement of education and philanthropy in food, beverage and hospitality for the good of the global community.

Radio Cherry Bombe brings the pages of Cherry Bombe Magazine to life. We are pleased to support the advancement of women in the culinary industry through these engaging conversations with some of the most interesting women in food.